CREAMY ITALIAN DRESSING
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 3/4 cup dresssing
Number Of Ingredients 11
Steps:
- Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)
EASY ITALIAN SPINACH SALAD
A simple homemade dressing makes this salad a flavorful option for any meal, but it's ideal with lasagna, spaghetti, manicotti and more. -Cathy Desper, Staunton, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings (2/3 cup vinaigrette).
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the oil, vinegar, garlic and Italian seasoning; set aside., Divide spinach among 10 salad plates; top with tomatoes and onions. Drizzle with vinaigrette; sprinkle with cheese and croutons.
Nutrition Facts : Calories 104 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHICO INN SPINACH SALAD WITH CREAMY ITALIAN DRESSING
This recipe comes from the R.S.V.P. section in a November 1988 issue of Bon Appetit. It was requested from the Chico Hot Springs Lodge and Ranch in Pray, Montana. The dressing is what makes this salad especially good!
Provided by Leslie in Texas
Categories Salad Dressings
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in medium skillet until crisp; transfer to paper towels, drain and crumble.
- Blend mayonnaise, Italian seasoning,garlic and sugar in blender.
- With machine running, gradually add oil alternately with vinegar in slow steady stream.
- Gradually add half and half.
- Toss spinach and onion in large bowl with enough dressing, to taste.
- Divide between plates, sprinkle with bacon and egg and serve.
SPINACH SALAD WITH CREAMY PARMESAN DRESSING
For the perfect side dish to any Italian meal, try this salad. You will love how creamy the dressing is.-Ruth Seitz, Conesville, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-8 servings.
Number Of Ingredients 8
Steps:
- Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.
Nutrition Facts :
PIADINE WITH GRILLED CHICKEN AND SPINACH SALAD
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).
- Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve.
- Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
- With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).
- On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts.
- Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve "open face." Diners should fold their piadine in half and eat without utensils!
SPINACH SALAD WITH CREAMY YOGURT DRESSING
Steps:
- Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve.
- For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve.
- For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine.
- To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish.
GRILLED CHICKEN SPINACH SALAD WITH FRICO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
- Position a rack 6 inches from the broiler and preheat.
- Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
- Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
- Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
- Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.
Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams
SPINACH CHICKEN SALAD
Dazzle your hungry visitors with this crunchy salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate. , Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaves and garnish with oranges.
Nutrition Facts : Calories 313 calories, Fat 16g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 396mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 22g protein.
SPINACH SALAD WITH CREAMY DRESSING
Make and share this Spinach Salad With Creamy Dressing recipe from Food.com.
Provided by Semra22
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine washed and torn spinach leaves, mushrooms and bacon in a large bowl.
- In a blender, combine the dressing ingredients.
- Toss salad with the dressing and serve.
ITALIAN CHICKEN & SPINACH SALAD
Seasoned precooked chicken strips are tossed with baby spinach, cherry tomatoes, broccoli and reduced-fat Italian dressing for an easy entrée salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Toss spinach, chicken, broccoli and tomatoes in large bowl. Add dressing; mix lightly.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
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